Triple-cheese stuffed mushrooms recipe
Mushrooms stuffed with Parmesan, blue cheese and baby spinach make an elegant vegetarian and gluten-free Christmas recipe
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Ingredients
- 4 large flat mushrooms (1 x 250g pack), stalks removed and chopped
- 15g butter
- 2 tsp olive oil
- 2 garlic cloves, crushed
- 100g baby spinach
- 75g full fat soft cheese
- 75g blue cheese (we used Castello), diced
- 4 thyme sprigs, leaves chopped
- 20g Parmesan, grated
- 15g dried breadcrumbs
- salad leaves, to serve
- 25g butter
- 2 red onions, sliced
- 1 tsp light brown sugar
- ½ tbsp balsamic vinegar
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